Directions

Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

Most Helpful Positive Review

Sep 27, 2010

This is a delicious recipe - and can be made even better by using this old New England trick. First of all I reduced the size of the recipe to 4 servings, so the measurements here reflect that. I cooked and cleaned 2 (1 1/4 lb) lobsters, saved the juice that came out when I pulled them apart, (discarding all coral and tomally) cut up the meat and set it aside. Then I put the broken up shells (excluding the part with the head, which I threw away) in a stew pot with about 2 1/2 cups of milk, along with the juice from the lobsters, and let it just barely simmer for maybe an hour. I strained all the shells out and discarded them, and then used this for the 2 1/4 cups of milk the smaller recipe called for. I also sauteed minced fresh onion in the butter to soften it before I added the flour. I simmered the thickened broth for just a few minutes and then added the lobster meat, shut off the heat and just let it sit to blend the flavors. Too much simmering will overcook the lobster meat. I didn't use a whole tablespoon of paprika, either, and omitted the tsp of salt, but that is a matter of taste.

Most Helpful Critical Review

This recipe earned its "5" hands down. I made it exactly as is and it was spectacular. The mild heat of the paprika gently offset the sweet of the lobster. The very subtle taste of onion supported it all. None of these flavors covered the lobster. The fact that this recipe is so easy makes it even better! This recipe will be in our family for a long, long time.

This is super quick and easy and must add rewarding at the end! 2+1/2 hour lobster bisque just doesn't fit in my schedule. This soup should sit for an hour or two before served, it was even better than,it has a stronger lobster flavor rather when it is first finished.

This was wonderful, though I made some substitutions to my version. I omitted the celery salt and used a bit of thyme and sage. I added some wine at the same time as the stock (I used lobster stock, but I'm sure it would be good with other stock as well), and let that cook off before continuing. Then I used half and half rather than light cream (only because I had it on hand) and it came out wonderful! Thank you for a great recipe!

Needed a quick and easy dinner and this one fit the bill. We ended up using frozen langostino tail meat which I used in place of the lobster. Also, I had no celery salt and no cream. I just used 5 cups of whole milk. The bisque was so creamy and flavorful with all the butter and whole milk, I didn't miss the cream anyways. And as I do with all of my cream based soups, I added about 2+ teaspoons of red wine vinegar when I took the soup off the heat. I'm not sure what it does exactly, but it gives all cream based soups extra depth. Soooo good! It hit the spot on this cold day!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.